|1 Tbs||fresh chillies — 573|
|1||red onion — sliced|
|200 g||broccoli — cut into florets|
|200 g||rosa tomatoes — halved|
|50 g||pecan nuts — toasted|
|salt and freshly ground black pepper|
|200 g||pasta — whole wheat|
|2 Tbs||pesto — basil|
|1 Tbs||yoghurt — plain Greek|
Heat oil in a pan and fry onion until golden. Remove from the heat and add the broccoli, tomato and pecan nuts and season well with salt and pepper. Set aside to cool.
Add onion mixture to the pasta and toss to combine.
Whisk the dressing ingredients together, season to taste, pour over the pasta and toss.
To serve: Scoop salad into a container and garnish with basil.